Unleash your culinary creativity with our Easy Marzipan recipes. Crafting this sweet and versatile almond paste at home has never been simpler. Whether you’re decorating cakes, making candies, or adding a unique twist to your desserts, our recipes guide you through the process with ease.
The beauty of Easy Marzipan lies in its simplicity. With a handful of ingredients and straightforward steps, you can create a delectable, homemade marzipan that elevates your baked goods and confections. Enjoy the satisfaction of adding a personal touch to your sweet creations with our user-friendly recipes.
Discover the joy of homemade Easy Marzipan—a delightful addition to your culinary repertoire. Elevate your desserts and treats with this versatile almond paste, made effortlessly in your own kitchen.
Easy Marzipan Recipe | S2Recipes
Details Easy Marzipan Recipes
Prep Time: 30 mins
Additional Time: 1 day
Total Time: 1 day 30 mins
Servings: 16
Yield: 2 cups
Ingredients For Easy Marzipan Recipes
2 cups confectioners' sugar
½ pound finely ground blanched almonds
2 egg whites
½ teaspoon salt
½ teaspoon almond extract
Instructions: Easy Marzipan Recipes
Step 1: Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
This is so much better than the store bought stuff, and so easy to make! (but use a food processor to mix it instead of a blender). I've also tried it with aquafaba (chickpea liquid) instead of egg white per the suggestion of a vegan friend, and it works great.
Please note the comment from Todd has an error. 8 fluid ounces is NOT a half cup, it is a full cup. This is easy to remember from the saying- a pint's a pound the world around.Since there are 16 ounces in a pound, and there are two cups in a pint, that means there are 8 fluid ounces in a cup.Incidentally, the equivalency of a pound (unit of weight) to a pint (unit of volume) holds for water, but does not hold for other substances of different densities than water. A pint of oil is still 16 fluid ounces (volume measurement), but weighs less than 16 ounces (weight measurement).
This recipe works fine, just be sure not to confuse fluid ounces with weight. 8 fl ounces is a half cup of ground almond meal 8 is by weight is almost 2 cups. This recipe works fine if you use a kitchen scale.
I increased the recipe by half and it was WAY to wet --needed to add at least 1 cup more sugar. Otherwise fine.
I made this recipe last night. I used meringue powder instead of egg whites as well as almond flour/meal, so I didn't need to grind the almonds. I did cut the almond extract to 1/4 teaspoon because I only had imitation. Overall it was successful. So much so that I will buy real almond extract to make it again.
Very tasty; a bit sticky so I will add more almond once it's been refrigerated. One piece of advice: do not use a blender - this will burn out your motor. I'd recommend a stand mixer with dough hook attachment or mix by hand.
Made this exactly as written, then made second batch doubled. It worked perfectly. I am not sure why others are having problems with it. Anyway, for me it is perfect and tasty.
Really good recipe, although I tweaked mine when I made it. Doubled all the ingredients, except the eggs, I still used 2. I whisked the egg whites until frothy, and then mixed those into the rest of the ingredients by hand, rather than using a blender. Once it was sticking together, I just kneaded it on my countertop like I was making bread, until it was of uniform texture and well mixed. To grind the almonds, I used my food processor, it worked really well. I really wanted a strong almond flavour for the recipe I was making the marzipan for, so I doubled the along extract...next time I will probably add a little more. All in all, this turned out really well, even with my changed. Had a smooth, firm texture, nice colour, and great taste! Will be making more this weekend for my Christmas baking projects! *****As a side note, please read the directions and ingredients before making this recipe! If you have issues with using raw eggs then use a different recipe! It's not fair to rate a recipe low if you do not like the ingredients called for, just pick another one to make, there are plenty of recipes to be found online!*****
I make this now all the time - my husband and step son love it just as a treat. I did double the almonds and I use the simply egg whites which say they are safe to eat raw. We have drizzled chocolate, butterscotch, even marshmallow on top and it's really, really good!
